Chocolate Mousse Frosting – Dark, Decadent, and Creamy
Chocolate mousse frosting is the ultimate in decadence. Chocolate mousse frosting is rich, smooth, and creamy – essentially chocolate mousse piped on top of your cupcakes. If you plan to try one new frosting this year, make this one; the step away from buttercream will feel like a leap to greatness.
What is Chocolate Mousse Frosting?
Chocolate mousse frosting is chocolate mousse that you pipe onto cake or cupcakes!
Unlike chocolate buttercream frosting or chocolate cream cheese frosting, this chocolate mousse frosting is as good on its own as it is as a frosting.
What Are The Ingredients in Chocolate Mousse Frosting?
Chocolate Mousse frosting is made with heavy cream, whipped eggs, dark chocolate, butter, and superfine sugar. Using the superfine sugar instead of regular granulated sugar makes the frosting nice and smooth. If you can’t find superfine sugar, you can pulse regular sugar in a food processor.
To avoid salmonella risk, you can either use pasteurized eggs (if you can find them) or beat eggs and sugar together in a double boiler until they reach 140 F. This recipe’s instructions at the bottom of this post detail the latter method.
How to Make Chocolate Mousse Frosting
Start the same way as you would with whipped cream or chantilly cream – whip up some heavy whipping cream until it holds peaks. Make sure that the cream is nice and cold before starting. Then, refrigerate the whipped cream in a separate bowl until you need it.
Whip eggs and sugar until super light and fluffy. This takes about ten minutes!
Melt chocolate and pour it over chopped butter until the butter melts. Then, add the buttery chocolate to the eggs.
Finally, gently fold the whipped cream into the mousse.
Best Ways to Use Chocolate Mousse Frosting
Use this frosting on:
Chocolate Mousse Frosting
- 1 1/2 cups heavy whipping cream cold
- 4 large eggs room temperature
- 2 tablespoons superfine sugar
- 12 ounces dark chocolate melted in a double boiler or in 20 second microwave bursts
- 1/4 cup unsalted butter chopped into small pieces
- Whip the heavy whipping cream until it firmly holds peaks. Set aside in the refrigerator.
- If your eggs aren't pasteurized, heat eggs and sugar in a double boiler until they reach 140 F, stirring the whole time. This will kill any salmonella bacteria. If you are using pasteurized eggs, skip this step.
- Whisk the eggs and sugar until very fluffy and thick - about 10 minutes on high speed in a stand mixer.
- Mix the butter into the melted chocolate until it is all melted.
- Add the chocolate/butter mixture a little bit at a time into the egg/sugar mixture, stirring well to fully incorporate the chocolate. I do not suggest using an electric mixer as it is very easy to overmix using that method.
- Fold in the whipped cream.
- Pipe onto desserts. Refrigerate until ready to serve.
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